Sorry to resurrect this one Stig, but I have just thought about something an old friend told me years ago about not finishing your whisky bottles off to save some for later. As Mater would say...”to not to!” I have just realised that I may have been committing a cardinal sin by using the corny to age/oak. Oxidisation. There is, at least for me, at first, shit loads of head space compared to volume of spirit oaking. What do people think about this? Would it be prudent to burp the air out with CO2 (not under pressure, we don’t want bubbly whisky do we!) to eliminate oxidisation? Not sure how long it takes, but my mate always said if you open a bottle of whisky, drink it within weeks rather than months.

Interesting thought :think: I was under the impression we actually wanted the interaction, letting the angels take their share etc. After all we allow "airing" of the product off the still and from what Ive seen the big guys use wooden barrels that breath.Anybody else have an opinion?

Beauty of the idea is all connected parts are external interchange so i can move aeration & tap from keg to keg and switch between beer & spirit with no irreversible damage and not comprimising contents. Can also purge with CO2 if i ever felt the need.

I did mine the way I did them because I didn’t want any plastic at any point in contact with the spirit.Your system would have plastic air line and the plastics in the disconnects.I had these spare cornys that all needed new seals so no real loss by tapping them and they seem to be working really well.I’m now drinking spirit that’s been in the first for 6 months :handgestures-thumbupleft: :dance:

I don’t want to sound like a wanker because l love the idea, but I’m pretty sure those ball valves have plastic seals in them.We use them at work.Or did you get special ones?I’ll have to read it again.